Makes 2 cups
Recipe from
Everyday Food Magazine
Husband-Tested
in Alice’s Kitchen
Satisfyingly crunchy and salty, this
healthful snack is a better alternative to chips. Pack some in your lunchbox or keep some on
your work desk to enjoy and share with your work buddies. With just a few
ingredients you probably already have in your pantry, this takes less than 5
minutes to put together and then sit back and relax while they bake.
Preheat
oven to 450 F. Drain and rinse 2 cans chickpeas (15.5 ounces each);
pat dry with paper towels. Transfer to a
rimmed baking sheet; toss with 3
Tablespoons olive oil to coat.
Spread in a single layer; roast until deep brown and crispy, shaking the
pan occasionally, 35 to 40 minutes.
Sprinkle with 1½ teaspoons coarse
salt and 1 teaspoon hot or sweet
paprika; roast another 2-3 minutes more.
Cool completely on a paper-towel-lined plate. Store in an airtight
container at room temperature, up to 2 days.
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